Method :
Dry grind the peas in a mixer .mix with gram flour and put all other ingredients.
Mix water and make a thick batter. keep aside for 15 min.fry as small dumplings in hot oil.Serve with mint chutney or tomato ketchup.

Where do I start? LOL. First, are they cooked peas or raw? And if cooked, are they set aside until dry then used? And what is gram flour? And lastly, is the pea stuff a filling and if so what is the dough or wrapper?
Sorry for all the questions, beginner here with Indian food, but thanks in advance!

Where do I start? LOL. First, are they cooked peas or raw? And if cooked, are they set aside until dry then used? And what is gram flour? And lastly, is the pea stuff a filling and if so what is the dough or wrapper?

I also have all these questions.

One thing I can tell you gram flour ('besan' in Hindi) is the flour prepared from chana dal or chick pea.

We have ethnic grocery stores here, but I am thinking I am going to have to do some searching around to find it. So it is made from chick peas ground into flour? Or a combo of flour and chick peas? Cause if I had a guide I could probably make it in my food processor.. hopefully.

Maverick - re: the chickpea flour, Asian markets do carry it. I've had 2 pounds of it sitting around that I bought on a lark because I saw a recipe on tv that called for it, but that I've never even opened - lol! Guess it's time for me to crack open one of my gazillion Indian cookbooks & start using it.

But I have to agree that the photo is VERY misleading when paired with the recipe. The photo is clearly of a filling inside a carefully folded dumpling wrapper. The recipe is for a fried dropped dumpling. Which is which?